Question 1

Which statement is true regarding baked products?

Accepted Answer

A)   The simplest flour mixture is made from flour and water.
B)   Optional ingredients include milk, fat, eggs, sugar, salt, flavoring, and leavening agents.
C)   The ingredients of a flour mixture may be divided into dry or liquid categories.
D)   The types and proportions of ingredients determine the structure and volume of the finished product.
E)   all of the above answers are correctF) A) and B)
G) B) and D)

Question 2

Milling is the process of

Accepted Answer

A)   breaking the grain into endosperm and germ portions.
B)   grinding the bran and germ into a meal and flour fraction.
C)   making starch from the flour fraction of the grain.
D)   processing grains by grinding them into a fine powder called flour.E) A) and D)
F) B) and C)

Question 3

The primary difference between a batter and a dough is that a batter is

Accepted Answer

A)   dry enough to be handled on a board.
B)   stiff enough to hold a wooden spoon in the middle.
C)   not dry enough to be handled and kneaded.
D)   any product made from flour and water with eggs added.
E)   leavened with yeast.F) A) and B)
G) C) and D)

Question 4

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

Accepted Answer

A)   salt
B)   sugar
C)   fat
D)   eggs
E)   liquidF) None of the above
G) B) and C) A

Question 5

Flour mixtures are either doughs or batters, depending on

Accepted Answer

A)   their flour-to-liquid ratios.
B)   their sugar-to-fat ratios.
C)   whether they contain a chemical or biological leavening agent.
D)   whether they rely on air or steam as a leavening agent.E) A) and D)
F) None of the above

Question 6

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?

Accepted Answer

A)   buckwheat
B)   chickpea
C)   cornmeal
D)   rice
E)   rye f. soyF) A) and C)
G) B) and E)

Question 7

Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten?

Accepted Answer

A)   buckwheat
B)   chickpea
C)   cornmeal
D)   rice
E)   rye f. soyF) A) and D)
G) None of the above C

Question 8

Crumb is partially created during baking

Accepted Answer

A)   by the number and size of air cells produced.
B)   by the degree of starch gelatinization.
C)   by the amount of protein coagulation.
D)   with small, densely packed air bubbles if the crumb is fine in texture.
E)   with large, often irregular air holes if the crumb is coarse in texture.F)  all of the above answers are correctG)  none of the above answers is correctH) B) and E)
I) A) and F)

Question 9

Matching
Definition choices:
-flour mixture

Accepted Answer

A)  ¹/2 cup liquid to 1 cup flour
B)  ¹/3 cup liquid to one cup flour,
C)  1 cup liquid to 1 cup flour..
D)  ¹/4 cup liquid to 1 cup flour.
E)  any ratio of liquid to flour mixtureF) B) and C)
G) A) and C)

Question 10

A yeast bread is a bread

Accepted Answer

A)   leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder.
B)   leavened with only carbon dioxide created from an acidic reaction from food.
C)   made with a sourdough starter that is allowed to brew for a week before baking.
D)   made with yeast, which produces carbon dioxide gas through the process of fermentation.E) None of the above
F) C) and D)

Question 11

Matching
Definition choices:
-pour batter

Accepted Answer

A)  ¹/2 cup liquid to 1 cup flour
B)  ¹/3 cup liquid to one cup flour.
C)  1 cup liquid to 1 cup flour,
D)  ¹/4 cup liquid to 1 cup flour..
E)  any ratio of liquid to flour mixtureF) C) and D)
G) A) and D)

Question 12

Yeasts multiply best

Accepted Answer

A)   at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F.
B)   at temperatures above 140 degrees F.
C)   in a salty environment.
D)   none of the above answers is correctE) All of the above
F) A) and D)

Question 13

Which of the following statements is false about baking soda?

Accepted Answer

A)   Baking soda chemically yields carbon dioxide in the presence of moisture and alkali.
B)   Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened.
C)   Baking soda is only used when the flour mixture includes acidic ingredients.
D)   Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water.E) B) and C)
F) A) and D)

Question 14

Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?

Accepted Answer

A)   buckwheat
B)   chickpea
C)   cornmeal
D)   rice
E)   rye f. soyF) A) and D)
G) D) and E)

Question 15

The major source of flour for bread making is

Accepted Answer

A)   oats.
B)   wheat.
C)   barley.
D)   millet.
E)   corn.F) A) and E)
G) C) and E)

Question 16

All-purpose flour is a blend of hard and soft wheat flours.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following flours yields a baked product that has a light and airy texture?

Accepted Answer

A)   buckwheat
B)   cornmeal
C)   rye
D)   soy
E)   triticaleF)  WheatG) B) and E)
H) D) and E) F

Question 18

The non-wheat grains make different types of breads due to the

Accepted Answer

A)   decreased or non-existent protein levels in the non-wheat grain flours.
B)   decreased starch levels in the non-wheat grain flours.
C)   increased protein (gluten)  levels in the non-wheat grain flours.
D)   increased levels of starch in the non-wheat grains.E) None of the above
F) B) and C)

Question 19

In baked products, the gluten is the

Accepted Answer

A)   carbohydrate part of the wheat flour, used for body.
B)   lipid portion of the wheat flour necessary for the development of the crumb.
C)   liquid mass that is created after water has been added to the flour.
D)   protein portion of wheat flour that plays an important role in the structure.E) A) and B)
F) A) and C)

Question 20

Matching
Definition choices:
-soft dough

Accepted Answer

A)  ¹/2 cup liquid to 1 cup flour
B)  ¹/3 cup liquid to one cup flour,
C)  1 cup liquid to 1 cup flour.
D)  ¹/4 cup liquid to 1 cup flour..
E)  any ratio of liquid to flour mixtureF) A) and E)
G) B) and E)

Exam 17: Flours and Flour Mixtures

Which statement is true regarding baked products?

Correct AnswerverifiedShow Answer

Milling is the process of

Correct AnswerverifiedShow Answer

The primary difference between a batter and a dough is that a batter is

Correct AnswerverifiedShow Answer

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

Correct AnswerverifiedA

Flour mixtures are either doughs or batters, depending on

Correct AnswerverifiedShow Answer

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?

Correct AnswerverifiedShow Answer

Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten?

Correct AnswerverifiedC

Crumb is partially created during baking

Correct AnswerverifiedShow Answer

Matching Definition choices: -flour mixture

Correct AnswerverifiedShow Answer

A yeast bread is a bread

Correct AnswerverifiedShow Answer

Matching Definition choices: -pour batter

Correct AnswerverifiedShow Answer

Yeasts multiply best

Correct AnswerverifiedShow Answer

Which of the following statements is false about baking soda?

Correct AnswerverifiedShow Answer

Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?

Correct AnswerverifiedShow Answer

The major source of flour for bread making is

Correct AnswerverifiedShow Answer

All-purpose flour is a blend of hard and soft wheat flours.

Correct AnswerverifiedShow Answer

Which of the following flours yields a baked product that has a light and airy texture?

Correct AnswerverifiedF

The non-wheat grains make different types of breads due to the

Correct AnswerverifiedShow Answer

In baked products, the gluten is the

Correct AnswerverifiedShow Answer

Matching Definition choices: -soft dough

Correct AnswerverifiedShow Answer

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C

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F

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